Name: Mexican-style chicken with avocado salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Mexican-style chicken; 1 1/3 cup cornflake crumbs; 30 gram sachet taco seasoning; 2 teaspoon garlic powder; 1/2 cup plain flour; 2 eggs, lightly whisked; 1.25 kilogram chicken wings; cooking oil spray; 1 cup water; lemon wedges, to serve; 2 tablespoon coriander leaves; Avocado salad; 1 avocado, coarsely chopped; 2 tablespoon lemon juice; 2 tablespoon lemon juice; 100 gram mixed salad leaves; 3 tomatoes, coarsely chopped

Mexican-style chicken with avocado salad

Give your chicken Mexican-style crunch with crispy cornflake crumbs. Add a drizzle of lemon juice and an avocado side salad for the perfect meal.

Serves 4

Prep

20M

Cook

30M

Total

50M

Ingredients

Mexican-style chicken

1 1/3 cup cornflake crumbs

30 gram sachet taco seasoning

2 teaspoon garlic powder

1/2 cup plain flour

2 eggs, lightly whisked

1.25 kilogram chicken wings

cooking oil spray

1 cup water

lemon wedges, to serve

2 tablespoon coriander leaves

Avocado salad

1 avocado, coarsely chopped

2 tablespoon lemon juice

100 gram mixed salad leaves

3 tomatoes, coarsely chopped

Method

Mexican-style chicken

1.Line a baking tray with baking paper. Combine cornflake crumbs, seasoning and garlic powder in a bowl. Place flour and egg in separate shallow bowls.

2.Dip chicken into flour to coat, then egg, then cornflake crumb mixture. Place on prepared tray. Cover with plastic food wrap; chilli for 30 minutes.

3.Preheat oven to 200°C (180°C fan-forced). Spray a wire rack with oil. Place prepared rack in a roasting pan. Add water to pan. Spray both sides of chicken with oil. Arrange chicken over prepared rack. Bake for 30 minutes or until golden and cooked, turning halfway through cooking.

4.Place chicken on a serving plate. Top with coriander. Serve with lemon wedges and avocado salad.

Avocado salad

5.Combine avocado and juice in a large bowl. Add salad leaves and tomato; toss to combine.

No cornflake crumbs? You can use packaged dried breadcrumbs instead. Prepare chicken (up to end of step 2) up to a day ahead. This recipe is perfect for a picnic. Pack chicken and salad separately; keep chilled until ready to serve. Look out for chicken drumettes, wings and wingettes on special. Buy in bulk and freeze for later use. To ensure quick, even thawing, freeze pieces in smaller portions Keep aside extra uncooked chicken wings to make stock and soup.
Note

Women's Weekly Food